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Recipes
Garlic-Lemon Chicken Breasts Grilled on the Big Green Egg
By angelahon
Garlic-Lemon Chicken Breasts Grilled on the Big Green Egg
- 5 Organic chicken breasts
- 3 cloves garlic
- 1 large lemon, squeezed
- 1/3 cup extra olive oil
- Salt and pepper
- Fresh chopped parsley
Braised Beef Ragu with Gemelli
By angelahon
Braised Beef Ragu with Gemelli
- 4 pounds chuck roast (quartered)
- ground black pepper
- salt
- 1/4 cups olive oil
- 1 sweet onion (large, chopped)
- 4 cloves garlic (minced)
- 2 carrots (medium, diced)
- 2 celery ribs (diced)
- 1 tablespoon all-purpose flour
- 2 tablespoons tomato paste
- 1/4 cups balsamic vinegar
- 2 cups red wine (I use Chianti)
- 28 ounces crushed tomatoes (San Marzano is best!)
- 2 cups beef stock
- 2 sprigs fresh rosemary
- 1 sprig fresh sage
- 5 sprigs fresh thyme
- 1 pound gemelli (cooked according to instructions)
- chopped parsley (to serve)
- parmigiano reggiano cheese (Freshly grated, to serve)
Kale and Quinoa Bites
By angelahon
Kale and Quinoa Bites
- 1 Cup Cooked White Quinoa
- 3 Large Eggs
- 1 Cup Shredded Mozzarella Cheese
- 1 Cup Finely Chopped Fresh Kale
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Ground Pepper
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Dried Italian Seasoning
Mediterranean Bowl of Giant Couscous
By angelahon
Mediterranean Bowl of Giant Couscous
- Couscous:
- 1 vegetable stock cube
- 5 ounces giant couscous1
- 3/4 cups mixed cherry tomatoes
- 6 ounces drained roasted red peppers, chopped
- 1/2 cucumber, seeded and chopped
- 1 small bunch basil leaves1
- 3ounces can chickpeas, drained
- 1 small bunch of flat-leaf parsley, chopped
- 2 scallions, finely chopped
- 3 1/2 ounces low-fat feta salt and pepper
- Dressing:2ounces roasted red peppers
- 2 tablespoons lime juice
- 2 tablespoons aged balsamic syrup
- 1 teaspoon chipotle or chile paste
- 1 teaspoon garlic puree
Hatch Chile Southwestern Quinoa Casserole
By angelahon
Hatch Chile Southwestern Quinoa Casserole
- 1 cup uncooked quinoa
- 1 teaspoon extra virgin olive oil
- 1 medium red onion, thinly sliced
- 1 cup diced red bell pepper
- 1 tablespoon minced garlic
- 1 cup chopped roasted Hatch chiles (mild or hot)
- 1 cup corn (fresh or frozen)
- 1 tablespoon tomato paste
- 2 cups shredded rotisserie chicken
- 1 (15 oz) can black beans, no sodium added
- 1 (7 3/4 oz) can of your favorite salsa
- 1/2 cup water
- 1 cup shredded cheddar
- parsley
- Lime
Lightened Chicken and Eggplant Parmesan
By angelahon
Lightened Chicken and Eggplant Parmesan
- 1 small eggplant (about 1 pound), trimmed and cut into 8 slices
- Nonstick cooking spray
- 1/2 teaspoon dried Italian seasoning
- Kosher salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- 1/4 teaspoon cayenne pepper
- 2 large egg whites, lightly beaten
- 3 cups crispy rice cereal, such as Rice Chex, finely crushed
- 2 tablespoons grated Parmesan
- 4 boneless skinless chicken cutlets (12 to 14 ounces total)
- 4 teaspoons olive oil
- 1 1/3 cup no-salt-added crushed tomatoes
- 1/2 cup shredded part-skim mozzarella cheese
- Chopped parsley, for garnish
Chicken with Creamy Mustard Sauce
By angelahon
Chicken with Creamy Mustard Sauce
- 2 tablespoon(s) all-purpose flour
- Kosher salt and pepper
- 1 tablespoon(s) olive oil
- 4 (6-oz) boneless, skinless chicken breasts
- 1/4 cup(s) dry white wine or low-sodium chicken broth
- 2 small shallots , finely chopped
- 1/2 cup(s) heavy cream
- 1 1/2 tablespoon(s) Dijon mustard
- 1 tablespoon(s) chopped fresh tarragon, or 1 tsp dried tarragon
Chili-Spiced Chicken Soup
By angelahon
Chili-Spiced Chicken Soup
- Spice blend:
- teaspoons chili powder 2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon dried oregano 1 teaspoon cracked black pepper 1/2 teaspoon kosher salt Soup:
- 1 tablespoon canola oil, divided $
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- 1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips $
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- 2 cups chopped sweet onion $
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- 1 cup chopped red bell pepper 1 cup chopped green bell pepper 1 cup chopped yellow bell pepper $
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- 1 tablespoon minced garlic 1/2 teaspoon salt 2 cups fresh corn kernels 1 (32-ounce) carton fat-free, less-sodium chicken broth $
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- 1 (28-ounce) can fire-roasted crushed tomatoes, undrained 2 tablespoons fresh lime juice $
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- Relish:
- 1/2 cup chopped fresh cilantro 1/3 cup chopped green onions 1 teaspoon grated lime rind $
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- 3 ounces queso fresco, crumbled 1 diced peeled avocado $
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- Cilantro sprigs (optional)
White Chicken Lasagna
By angelahon
White Chicken Lasagna
- 1 lb boneless, skinless chicken breast
- 2 cups cottage cheese
- 4 oz fresh spinach leaves, lightly chopped
- 1 egg
- 1 tsp minced garlic
- 1 lb roasted chicken deli slices
- 4 oz Tomato Basil Feta cheese , crumbled
- 8 oz shredded Mozzarella cheese
Charleston Cheese Dip
By angelahon
Charleston Cheese Dip
- 1/2 cup mayonnaise
- One 8-ounce package cream cheese, softened
- 1 cup grated sharp Cheddar cheese
- 1/2 cup grated Monterey Jack cheese
- 2 green onions, finely chopped
- 1 dash cayenne pepper
- 8 butter crackers, crushed, such as Ritz
- 8 slices bacon, cooked and crumbled
- Corn chips, crackers or bagel chips, for serving